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Section: Vegetable: Hot
Recipe: Cream of Parsnip Soup

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Cream of Parsnip Soup
This might be a lovely cream base for other ingredients (or cream of
cauliflower, celeriac, or leek perhaps? Or combination thereof)

Here's what I did:

Peel parsnips, chop. Place in a pot with chopped onion. Cover with a mixture
of water and chicken bone broth. Add a piece of kombu and ground white
pepper. Bring to boil, simmer until parsnips are tender. Remove kombu,
reserve for use again. Puree soup in a blender. Return to pot, add finely
chopped parsley and 2 Tbs. coconut milk. The coconut milk will lend a
creaminess, but is not really enough to make it taste very sweet and

I sometimes add kuzu root starch to coconut milk to help it thicken. You mix
1 Tbs starch with 2 Tbs water and add that to 1 cup coconut milk. Be sure not
to boil, or it will turn gummy.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2001